Description
Creamy, cheesy, and garlicky scalloped potatoes made with thinly sliced Yukon gold or russet potatoes baked in a rich cheddar and Parmesan cheese sauce. This classic American side dish is perfect for holidays or family dinners, with layers of tender potatoes and a golden bubbly top.
Ingredients
Scale
Potatoes
- 2 ½ lbs Yukon gold or russet potatoes, peeled and thinly sliced (about ⅛ inch thick)
Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Garnish
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Sauté Garlic: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned, to develop flavor.
- Make Roux and Sauce: Whisk in the flour with the garlic butter and cook for 1 minute to form a roux. Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Continue cooking and stirring for 3–5 minutes until the sauce is smooth and thickened.
- Add Cheese and Seasonings: Remove the sauce from heat and stir in the shredded cheddar, grated Parmesan, salt, black pepper, and onion powder. Mix until the cheese has fully melted and the sauce is smooth and creamy.
- Layer Potatoes and Sauce: Arrange half of the sliced potatoes in the prepared baking dish in a slightly overlapping manner. Pour half of the cheese sauce evenly over the potatoes. Repeat layering with the remaining potatoes and sauce, spreading evenly.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 40 minutes to allow the potatoes to cook and absorb flavors.
- Bake Uncovered: Remove the foil and continue baking for another 20–25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Rest and Garnish: Let the scalloped potatoes rest for 10 minutes to set before serving. Garnish with chopped parsley if desired for a fresh color contrast.
Notes
- Use a mandoline slicer for evenly thin potato slices to ensure uniform cooking.
- Cheddar cheese can be substituted with Gruyère or Monterey Jack for a different flavor profile.
- Make sure not to overcook garlic during sautéing to avoid bitterness.
- Letting the dish rest before serving helps the sauce thicken up for cleaner slices.
